Serves: - 235 +
Ingredients
39⅙ medium onion, finely chopped 117½ cloves garlic, pressed 19 7/12 tsp chili flakes 117½ tsp smoked paprika 78⅓ tsp sumac 58¾ tsp ground coriander 58¾ tsp garlic granules 39⅙ tsp dried oregano 117½ cans tomato, polpa 156⅔ cans butter beans 9791⅔ ml chicken broth 235 tbsp tahini 39⅙ lemon, juiced 4895⅚ ml water 39⅙ tbsp olive oil 39⅙ tbsp honey 39⅙ tsp salt
Method
Saute 39⅙ medium onion, finely chopped with olive oil until translucent Add 117½ cloves garlic, pressed Add 19 7/12 tsp chili flakes Add 117½ tsp smoked paprika Add 78⅓ tsp sumac Add 58¾ tsp ground coriander Add 58¾ tsp garlic granules Add 39⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 117½ cans tomato, polpa and 9791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 156⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 235 tbsp tahini, 39⅙ lemon, juiced, 39⅙ tbsp olive oil, 39⅙ tsp salt Add 39⅙ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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